Roasted Pepper & Eggplant Salad
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Once tossed with fresh tomatoes and a sprinkling of lemon juice, this salad just begs to be eaten with crusty bread and a glass of wine.
Roasted Pepper & Eggplant Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Once tossed with fresh tomatoes and a sprinkling of lemon juice, this salad just begs to be eaten with crusty bread and a glass of wine.
Ingredients
  • 1 eggplant , cubed
  • 3 red bell peppers , diced, -AND/OR-
  • 3 green bell peppers , diced
  • 2 large cloves garlic , sliced
  • salt
  • pepper
  • oregano , optional
  • 1/4 cup olive oil , more to taste
  • 1-2 tomato , diced
  • lemon juice , to taste
Servings:
Units:
Instructions
  1. Preheat the oven to 450F.
  2. In a large bowl toss the cubed eggplant and peppers with garlic, salt, pepper, and olive oil. Add a dash of oregano, if desired.
  3. Transfer the vegetables to two lined sheet pans (you’re looking to give the veggies lots of elbow room, so they brown properly; if you crowd them they’ll steam).
  4. Roast in a thin layer for 20-30 minutes, or until softened and browning.
  5. Immediately toss in a bowl with chopped tomatoes.
  6. Add lemon juice and more olive oil, to taste. Check seasonings.